Montreal-Spiced Beef Patties and Shallot Pan Sauce
with Creamy Smashed Potatoes and Peas- Milk
- Wheat
- Barley
- Oats
- Rye
- Sesame
- Soy
- Mustard
- Fish
- Mustard
- Peanuts
- Sulphites
- Tree nuts
- Egg
- Crustaceans
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
Ingredients: Yellow potato • Ground beef • Sugar snap peas • Green peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • All-purpose flour (wheat) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
250 g
Ground Beef
400 g
Yellow Potato
56 g
Green Peas
113 g
Sugar Snap Peas
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May be present: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)
½ tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Beef Broth Concentrate
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Peel, then cut shallot into 1/4-inch pieces.
- Trim sugar snap peas.
- To a medium bowl, add beef, breadcrumbs and Montreal Spice Blend. Season with salt and pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches using 1/2 tbsp oil per batch, if needed.) Pan-fry for 1-2 min per side, until golden.
- Transfer patties to an unlined baking sheet. Roast in the middle of the oven for 5-7 min, until cooked through.**
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, sugar snap peas, green peas and 2 tbsp water (use same for 4 servings).
- Cook for 4-5 min, stirring often, until tender-crisp. Season with salt and pepper. Transfer to a plate. Cover to keep warm.
- Reheat the pan over low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter and shallots. Cook for 2-3 min, stirring often, until tender and golden. Sprinkle half the flour (use all for 4 servings) over top. Stir to coat.
- Add broth concentrate, half the cream and 1/2 cup (3/4 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- While sauce cooks, mash remaining cream and 1 tbsp (2 tbsp) butter into potatoes until creamy.(NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Divide veggies, mash and patties between plates.
- Spoon pan sauce over patties and mash.
